Vegan Apple & Apricot Tart

February 21, 2013

If you know me in real life, you’ll know that having a vegan dessert on my blog is a pretty big deal. I’m the world’s biggest meat eater. Heck, let’s expand that — I’m the world’s biggest animal and animal by-product eater. That doesn’t sound sexy, but do you know what I mean? When I cook something for myself, I always use a liberal (and almost obscene) amount of butter. Eggs? I go through a dozen eggs in about 3 days. My old roommates can attest to this — I used to eat eggs for breakfast, lunch, AND dinner. I even drink whole glasses of milk every day, despite being lactose-intolerant and suffering from stomach cramps for 3 hours straight afterwards. But I love it all too much to give it up.

To have something vegan up on my blog is... unheard of. In fact, when I sent the recipe for this apple tart for my friend Julie to look at, she scoffed. “Gluten-free, vegan apple tarts? Who are you? I don’t even know you anymore.”

I know, I know.

In my defense, how could I say “no” to this beautiful tart?

Especially when it’s sugar-free?

I’ve been having trouble finding sugar-free desserts from the get-go, and was grateful when she suggested this tart. I was even more pleased after reading the initial post where the recipe originated from — the blogger promised that, despite its healthyness, it had an extraordinary flavor. Indeed, when I gave my friend a bite of the tart, she said (after oohing and aahing over the slice), “Wait a second, aren’t you sugar-free this month?”

Over a low flame, heat together 1/2 cup coconut oil and 1/2 cup maple syrup and stir until combined. Let cool slightly before adding to the medium bowl of dry ingredients (from the first step), using a rubber spatula to stir together until a dough forms.

Spread the dough onto your 9-inch tart pan using a tart tamper or the back of your hand to press the dough evenly into the pan and up the sides to form a crust. Pierce the crust with a fork several times and bake for 15 minutes.

When the crust has been baked for 15 minutes, remove from the oven and flatten the crust (it will have poofed up at this point) using a tart tamper or the back of a spoon to press down the crust and make it as compact as possible.

Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).

For the Apple Filling:

Peel and slice 4 apples into thin and even slices.

Arrange in your 9-inch tart pan — this is your opportunity to play a little with the apples and presentation. I went for a weird circular shape.